📝 About This Recipe
This soul-warming soup transforms the humble cabbage into a sophisticated masterpiece through slow caramelization and a rich, aromatic broth. Deeply rooted in Eastern European traditions but elevated with a touch of smoky heat, it offers a perfect balance of savory depth and natural sweetness. It’s a nutrient-dense, comforting bowl that proves simple garden vegetables can be the stars of a fine-dining experience.
🥗 Ingredients
The Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and sliced into half-moons)
- 2 pieces Celery Stalks (small dice)
- 4 pieces Garlic Cloves (minced)
The Heart of the Soup
- 1 large head Green Cabbage (cored and shredded into 1/2-inch ribbons)
- 2 medium Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 14.5 ounces Diced Tomatoes (one can, with juices)
- 8 cups Vegetable Broth (low sodium preferred)
Spices and Seasoning
- 1.5 teaspoons Smoked Paprika (pimentón)
- 1 teaspoon Dried Thyme (crushed between fingers)
- 2 pieces Bay Leaves (whole)
- 1 tablespoon Apple Cider Vinegar (to brighten the flavors)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 dollop Sour Cream or Greek Yogurt (per serving, optional)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat until shimmering.
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2
Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the onions are translucent and the vegetables begin to soften.
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3
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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4
Add the shredded cabbage in batches. It will look like a lot, but it will wilt down significantly. Sauté the cabbage with the aromatics for 5-7 minutes until it begins to shrink and take on a slight golden color.
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5
Sprinkle the smoked paprika, dried thyme, sea salt, and black pepper over the vegetables. Stir well for 1 minute to toast the spices and coat the cabbage evenly.
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6
Add the cubed potatoes and the can of diced tomatoes (including the liquid). Stir to combine.
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7
Pour in the vegetable broth and drop in the bay leaves. Increase the heat to medium-high and bring the soup to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes, or until the potatoes and cabbage are perfectly tender.
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9
Remove the lid and stir in the apple cider vinegar. This acidity is the secret to balancing the sweetness of the cooked cabbage.
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10
Taste the broth and adjust the seasoning with more salt or pepper if necessary. Remove and discard the bay leaves before serving.
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11
Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of the hearty vegetables.
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12
Garnish with a sprinkle of fresh parsley and a dollop of sour cream if desired for a creamy finish.
💡 Chef's Tips
For the best texture, shred the cabbage by hand rather than using a food processor to prevent it from becoming mushy. If you prefer a thicker soup, use a potato masher to lightly crush a few of the potato cubes directly in the pot before serving. This soup tastes even better the next day as the flavors continue to develop in the refrigerator. You can add protein like sliced kielbasa or white beans to make this a more substantial main course. Always use a high-quality smoked paprika (Pimentón de la Vera) for that signature campfire depth of flavor.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough bread or dark rye bread slathered in salted butter. Pair with a crisp, dry white wine like a Riesling or Pinot Grigio to cut through the richness. A side of crunchy caraway-seed crackers provides a lovely textural contrast. For a complete meal, serve alongside a simple green salad with a lemon vinaigrette. Top with crispy fried onions or leeks for an extra layer of indulgence.